Chicken Enchilada

Name: Chicken Enchilada
Ingredients: 10 flour tortillas; 2 cups cheese (I use Finely Shredded Colby & Monterey Jack, more if you like it super cheesy); 12 12 ounces chicken breasts (I use Swanson's canned); 1 -8 ounce cream of mushroom soup (I use Campbell's); 10 ounces Rotel Tomatoes (Mild if you don't like it on the spicy side); 1 (8 ounce) container sour cream

6 ingredients

14 steps

Ingredients

10 flour tortillas
2 cups cheese (I use Finely Shredded Colby & Monterey Jack, more if you like it super cheesy)
12 12 ounces chicken breasts (I use Swanson's canned)
1 -8 ounce cream of mushroom soup (I use Campbell's)
10 ounces Rotel Tomatoes (Mild if you don't like it on the spicy side)
1 (8 ounce) container sour cream

Directions

1

Preheat oven to 400 degrees.
2

In a large bowl mix chicken and cheese.
3

Keep some cheese out for topping.
4

Fill the tortilla shells with the chicken and cheese.
5

About a handful.
6

Wrap up the shells and place them in a Pam sprayed 13x9 cooking dish.
7

Place the shells quite close together - but enough room for sauce to seep in between them.
8

Once all the shells are in the pan.
9

In the same bowl, mix the soup, tomatoes, and sour cream.
10

Spread the sauce over the shells.
11

Sprinkle remaining cheese on top.
12

Cover with foil and bake for 45-50 minute.
13

Remove foil and cook for additional 10-15 minute.
14

Let sit for 10 mins before serving.